Nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats.

Authors

  • Lisseth Fiorela Fernández Montes Universidad Femenina del Sagrado Corazón
  • Alejandrina Sotelo Méndez

DOI:

https://doi.org/10.12873/431fernandezmon

Keywords:

Lathyrus sativus L., calidad nutricional, evaluación biológica, proteína

Abstract

Introduction: In the world there are several local legume species that are not exported or cultivated due to lack of knowledge, despite the fact that they are of good protein, nitrogen free extract, fiber and low fat content. The chata pea (Lathyrus sativus L.), recognized for their high protein content of vegetable origin, could contribute to food security, legume biodiversity, and the reduction of poverty and hunger.

Objective: To determine the nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats.

 Materials & methods: The pea (Lathyrus sativus L.), which is grown and consumed in Ancash - Peru, was used, physicochemical analysis was performed to determine the nutritional quality of the flour and biological evaluation parameters in 50 rats from 28 days of age.

Results and discussions: Its proximal composition had a humidity of 9,28 %; protein of 23,48 %; fat of 1,82 %; fiber of 5,64 %; ash of 2,74 %; nitrogen free extract of 57,04 % and 338,46 kcal. Also, no significant differences (p>0,05) were found in the biological evaluation parameters, showing that the data fit a normal distribution, apparent digestibility of 75,09 %, biological value of 69,03 %, net protein ratio (NPR) of 2,25 and protein efficiency ratio (PER) of 1,57.

Conclusions: It was concluded that cooked chata pea (Lathyrus sativus L.) flour is a good food alternative of vegetable origin and when consumed with cereals and/or seeds, a complete protein is obtained.

References

FAO, Las legumbres son valoradas por sus beneficios medioambientales, económicos y para la salud. ¿Cómo puede aprovecharse todo su potencial?, Foro Global sobre Seguridad Alimentaria y Nutrición. 2016. Available in: https://www.fao.org/3/bl632s/bl632s.pdf

FAO, 2016 International year of pulses, nutritious seeds for a sustainable future. 2016. Available in: https://www.fao.org/pulses-2016/news/news-detail/en/c/381491/

Nadal S, Fernández-Aparicio M, Córdoba EM, et al., Guía de Cultivo de la Almorta, SERVIFAPA. 2020. Available in: https://www.juntadeandalucia.es/agriculturaypesca/ifapa/servifapa/registro-servifapa/cfce4075-b1d9-4fc6-ab1c-cc01f8644449

Hanson J, Street K. Guías para la regeneración de germoplasma: Alverjón, SGRP. 2008. Available in: https://cropgenebank.sgrp.cgiar.org/images/file/other_crops/Grasspea_SP.pdf.

Tardío J, Pardo de Santayana M, Morales R, et al., Inventario Español de los Conocimientos tradicionales relativos a la biodiversidad agrícola, MAPA. 1 (2018) 139-145. Available in: https://www.mapa.gob.es/es/agricultura/temas/medios-de-produccion/iect_cultivadas_altaweb1_tcm30-500251.pdf

Purabi B, Venugopalan VJ, Nath R, Chakraborty PK, Gaber A, Alsanie WF, et al. Seed Priming and Foliar Application of Nutrients Influence the Productivity of Relay Grass Pea (Lathyrus sativus L.) through Accelerating the Photosynthetically Active Radiation (PAR) Use Efficiency. Agronomy [Internet]. 2022;12:1–18. Available from: https://www.mdpi.com/2073-4395/12/5/1125/htm

Banerjee P, Mukherjee B, Ghosh A, Pramanik M, Nath R. Influence of Seed Priming and Foliar Nutrition on Quality and Nutrient Uptake of Relay Grass Pea (Lathyrus sativus L.) in Gangetic Plains of West Bengal Influence of Seed Priming and Foliar Nutrition on Quality and Nutrient Uptake of Relay Grass Pea (Lat. Excell Publ [Internet]. 2020;9(July):2864–72. Available from: https://www.researchgate.net/publication/342576646_Influence_of_Seed_Priming_and_Foliar_Nutrition_on_Quality_and_Nutrient_Uptake_of_Relay_Grass_Pea_Lathyrus_sativus_L_in_Gangetic_Plains_of_West_Bengal

Tripathi K, Sadhukhan R, Das A, Jana K, Semwal DP, Kumar A. Khesari (Lathyrus sativus L.), an ancient legume for future gain : An expedition collection from parts of West Bengal state of Eastern India. Indian J Tradit Knowl [Internet]. 2022;21(April):395–403. Available from: http://op.niscpr.res.in/index.php/IJTK/article/view/39767/465480587

Buta MB, Posten C, Emire SA, Meinhardt AK, Müller A, Greiner R. Effects of phytase-supplemented fermentation and household processing on the nutritional quality of Lathyrus sativus L. seeds. Heliyon [Internet]. 2020;6(11):e05484. Available from: https://doi.org/10.1016/j.heliyon.2020.e05484

Tay J, Mera M, France A. Luanco-INIA: Nueva variedad de chícharo (Lathyrus sativus L.) de grano grande para exportación, Agric. Téc. 64 (2004) 309-313. http://dx.doi.org/10.4067/S0365-28072004000300012

Laghari UA, Shah AN, Kandhro MN, Hassan ZU, Jmro GM, Talpur KH. Growth and yield response of five elite grass pea (Lathyrus sativus L.) genotypes to varying levels of potassium. Sarhad J Agric [Internet]. 2016;32(3):5. Available from: http://researcherslinks.com/current-issues/Growth-and-Yield-Response-of-Five-Elite-Grass-Pea-Lathyrus-sativus-L-Genotypes-to-Varying-Levels-of-Potassium/14/1/227/html

Ruiz J, Cámara M, Giner RM, et al., Informe del Comité Científico de la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) sobre la seguridad del consumo de harina de almortas. 2018. Available in: https://idus.us.es/bitstream/handle/11441/97526/AESAN_jos-gallego_2018_informe-harinadealmortas.pdf?sequence=1&isAllowed=y

AOAC. Official Methods of Analysis, 17th ed.; The Association of Official Analytical Chemists: Gaithersburg, MD, USA, 2000.

FAO. Dietary protein quality evaluation in human nutrition. 2013. Available in: https://www.fao.org/3/i3124e/i3124e.pdf

Sotelo Méndez A, Bernuy Osorio N, Vilcanqui Perez F, Paitan Anticona E, Ureña M, Vílchez Perales C. Galleta elaborada con harina de quinua, fibras del endospermo de tara y hojas de agave: valor biológico y aceptabilidad global. Sci Agropecu [Internet]. 2019;10(1):73–8. Available from: http://www.scielo.org.pe/pdf/agro/v10n1/a08v10n1.pdf

FAO/WHO/UNU, Joint of expert consultation on protein and amino acid requirements in human nutrition. Nutrition abstracts and reviews, WHO Tech Rep Ser. 2007. Available in: https://apps.who.int/iris/bitstream/handle/10665/43411/WHO_TRS_935_eng.pdf?sequence=1&isAllowed=y

Gil A. Composición y Calidad Nutritiva de los Alimentos. En: G. Ros, M.J. Periago, editor. Calidad y composición nutritiva de hortalizas, verduras y legumbres. 2ª ed. Spain: Médica Panamericana. (2010) 229-263.

López P, Sánchez I, Román AD, Biological evaluation of the protein quality of diferent barley varieties (Hordeum sativum jess) produced in the states of hidalgo and Tlaxcala in Mexico, Rev. Chil. Nutr. 33 (2006) 86-90. http://dx.doi.org/10.4067/S0717-75182006000100009.

Dias C. Desenvolvimento de pão à base de chícharo, IPC. 2017. Available in: https://comum.rcaap.pt/bitstream/10400.26/18378/1/Relatorio%20de%20estagio%20-%20Desenvolvimento%20de%20p%C3%A3o%20%C3%A0%20base%20de%20ch%C3%ADcharo%2C%20Catarina%20Oliveira.pdf.

Tamburino R, Guida V, Pacifico S, et al., Nutritional values and radical scavenging capacities of grass pea (Lathyrus sativus L.) seeds in Valle Agricola district, Italy, Aust. J. Crop Sci. 2012; (6): 149-156. Available in: http://www.cropj.com/di_6_1_2012_149_156.pdf.

Rajendran K, Sarker A, Singh M, et al., Variation for seed protein and ODAP content in grasspea (Lathyrus sativus L.) Germplasm collections, Indian J. Genet Plant Breed. 2019;(79):438-443. Available in: https://hdl.handle.net/20.500.11766/10776

Khandare AL, Hari Kumar R, Meshram II, et al. Current scenario of consumption of Lathyrus sativus and lathyrism in three districts of Chhattisgarh State, India, Toxicon. 150 (2018) 228-234. https://doi.org/10.1016/j.toxicon.2018.06.069

Hanbury CD, White CL, Mullan BP, et al., A review of the potential of Lathyrus sativus L. and L. cicera L. grain for use as animal feed, Elsevier. 87 (2000) 1-27. https://doi.org/10.1016/S0377-8401(00)00186-3

Karadag Y, Yavuz M. Seed yields and biochemical compounds of grasspea (Lathyrus sativus L .) lines grown in semi-arid regions of Turkey. African J Biotechnol [Internet]. 2010;9(49):8343–8. Available from: https://www.ajol.info/index.php/ajb/article/view/130738

Piecyk M, Wołosiak R, Dru B, Worobiej E. Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chem [Internet]. 2012;135:1057–64. Available from: https://doi.org/10.1016/j.foodchem.2012.05.051

Urga K, Fite A KB. Nutritional and antinutritional factors of grass pea (Lathyrus sativus L.) germplasms. Bull Chem Soc Ethiop [Internet]. 1995;9(1):9–16. Available from: https://www.ajol.info//index.php/bcse/article/view/74085

Urga K, Fite A, Kebede B. Evaluation of Lathyrus sativus cultivated in Ethiopia for proximate composition, minerals, β-ODAP and anti-nutritional components, African J. Food, Agric. Nutr. Dev. 2005;(5):1-16. Available in: https://www.ajol.info/index.php/ajfand/article/view/135979

Mera KM, Montenegro BA, Espinoza NN, et al., Guía para la producción de Chícharo INIA. 2005. Available in: https://biblioteca.inia.cl/handle/123456789/7062?show=full

Campbell CG, Grass pea. Lathyrus sativus L. Promoting the conservation and use of underutilized and neglected crops. 18, IPGRI/IPK. 1997. Available in: https://www.researchgate.net/publication/245231747_Grass_pea_Lathyrus_sativus_L.

Bedoya RA, Maldonado ME. Características nutricionales y antioxidantes de la especie de frijol petaco (Phaseolus coccineus). Rev Chil Nutr [Internet]. 2022;49(1):34–42. Available from: https://www.scielo.cl/pdf/rchnut/v49n1/0717-7518-rchnut-49-01-0034.pdf

Delgado Soriano VD. Calidad proteica de las semillas de pajuro (Erythrina edulis triana) sometidas a cocción tradicional y extrusión [Internet]. Universidad Nacional Agraria la Molina; 2018. Disponible en: http://repositorio.lamolina.edu.pe/bitstream/handle/UNALM/3149/delgado-soriano-victor-daniel.pdf?sequence=1&isAllowed=y

Rehman S-ur, Paterson A, Hussain S, Anjum Murtaza M, Mehmood S. Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L.) flour on quality characteristics of doughnuts. LWT - Food Sci Technol [Internet]. 2007;40(1):73-82 [citado 13 de julio de 2020]. Disponible en: https://doi.org/10.1016/j.lwt.2005.09.015

Cuj M, Dardón de Richardson J, Mazariegos M, Përez Corrales W, Fisher E, Roman Trigo AV. Determinación de la ganancia de peso, calidad proteica y digestibilidad de ocho dietas a base de dos leguminosas, maní (Arachis hypogaea L.) y ajonjolí (Sesamum indicum L.) en ratas Wistar. Rev Científica la Fac Ciencias Químicas y Farm [Internet]. 2017;27(1):21-31. Disponible en: https://core.ac.uk/download/pdf/228878587.pdf

Adebiyi FG, Adediran KI, Olaoye OA. Biological Evaluation of Cereals and Legumes Weaning Blends for Infant Weaning Food. Food Public Heal [Internet]. 2021;11(2):44–52. Available from: https://www.researchgate.net/profile/Olugbenga-Ogunwole/publication/357459417_Biological_Evaluation_of_Cereals_and_Legumes_Weaning_Blends_for_Infant_Weaning_Food/links/61cf2ee6d4500608167dfc2e/Biological-Evaluation-of-Cereals-and-Legumes-Weaning-Blends-for-Infant-Weaning-Food.pdf

De Almeida Costa GE. Correlação entre valor nutritivo e teores de fibra alimentar e amido resistente de dietas contendo grãos de ervilha (Pisum sativum L.), feijão-comum (Phaseolus vulgaris L.), grão-de-bico (Cicer arietinum L.) e lentilha (Lens culinaris Med.) [Internet]. 2005. Available from: https://repositorio.unicamp.br/acervo/detalhe/333579

Lawal RT, Oyegoke OA, Abiona MA. Biotechnological Effect of Fermented Mung Beans (Vigna Radiata) Flour and Its Protein Quality in Wistar Rats. Niger J Biotechnol [Internet]. 2022;39(June):31–40. Available from: https://dx.doi.org/10.4314/njb.v39i1.4%0ABiotechnological

Sánchez-velázquez OA, Cuevas-rodríguez EO, Ribéreau S, Arcand Y, Alvarez AJH-. Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legum Sci [Internet]. 2021:3:e88. Available from: https://doi.org/ 10.1002/leg3.88

Published

2023-03-23

How to Cite

Fernández Montes, L. F., & Sotelo Méndez, A. (2023). Nutritional quality and biological evaluation of cooked chata pea (Lathyrus sativus L.) flour in rats. Nutrición Clínica Y Dietética Hospitalaria, 43(1). https://doi.org/10.12873/431fernandezmon

Issue

Section

Research articles

Categories